I was excited to try this, but found it to be somewhat bland. I followed the recipe exactly (using local spray-free blueberries we had frozen this past summer). The frozen berries did not have a problem with sinking in the batter, the extra coldness made the batter extra thick and it helped them stay aloft. I made this in a 13x9 pan as recommended, and could not get the center fully baked, even after the outside started to get dry and crusty. It definitely took much longer than the 45-60 min to bake. Flavor wise, the part with the topping and any bites with blueberries were nice, but the cake itself was rather bland. If I were to make this again (I doubt that I would), I would add some spices and probably more berries as well. Or maybe swirl some of the crumb layer through the rest of the cake. As for the reviewer who halves the baking powder due to metallic taste, there is no metallic taste when you use a high quality aluminum-free baking soda. I use Hain featherweight (made with potato starch instead of corn, so we don't have to worry about gmos) and we never have to worry about that yucky metallic taste. I would highly recommend investing in aluminum-free baking powder. It is tastier and better for your health, since aluminum is a known neurotoxin.
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I was excited to try this, but found it to be somewhat bland. I followed the recipe exactly...